Green is sure easy on the eyes. My grandmother Frankie said this many years ago when we were standing above a kitchen sink window admiring the young spring buds on the trees. Her simple and poetic words stayed with me and I can still hear her voice saying them. Especially in spring after a long cold winter. I think of her on St Patrick’s Day as she came from an Irish Catholic family. These potato pancakes are an Irish dish and I cooked them up for a St Patrick’s Day breakfast. As potatoes do, they went well with eggs for breakfast but I’ll be eating the leftovers for dinner. The mixture of cooked and raw potatoes binds very well and these are truly tasty. Rosemary and garlic love potatoes and adding the fresh herbs another fresh flavour. Happy St. Patrick’s Day! -bvox
Irish Boxty Potato Cakes with Rosemary and Chives
Adapted from Canadian Living
- 6 russet potatoes
- 3 cloves garlic, whole and peeled
- 2 tbsp chives, thinly sliced
- 1 tbsp rosemary, finely chopped
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 3/4 cup buttermilk or milk (you can add sour cream or yogurt to te milk)
- 3 tbsp butter
- 3 tbsp vegetable oil
Peel the potatoes; cut half of the potatoes into large chunks. In saucepan of boiling salted water, cover and cook potatoes and garlic cloves until tender, about 15 minutes. Drain well; transfer to large bowl and mash potatoes and garlic.
While these are cooking, grate the remaining potatoes. Squeeze out liquid and wring in kitchen towel or cheesecloth to dry; add to mashed potatoes. Add chives, rosemary, flour, baking powder and salt/pepper ; mix well. Stir in buttermilk to make stiff mixture.
Heat skillet over medium-high heat; melt 1 tbsp each of the butter and oil. In batches and using remaining butter and oil, scoop potato mixture by heaping 1/4 cup for each pancake into skillet, without crowding. Using spatula, flatten to 1/2-inch thickness. Fry, turning once, until crispy and golden, about 8 minutes.